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《Computers and Applied Chemistry》 2008-03
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Research on the determination of the alcohol degree and the content of amino acid nitrogen in rice wine by near infrared spectroscopy

Chen Yu~1 Zhou Xiaofeng~1 Yu Wenbo~1 Tang Ping~1 Zhou Xueqiu~2 (1.Hangzhou Vocational and Technical College,Hangzhou,310018,Zhejing,China;2.Bruker Optics company,Bei- jing,100081,China)  
The routine method of determining amino acid nitrogen and alcohol degree in rice wine is complicated and time-consuming. On the basis of near infrared spectroscopy of rice wine and chemical stoiehiometry,the model has been established using partial least square.The model was verified by predieting amino acid nitrogen and alcohol degree of the rice wine samples.The determination coef- ficient(R~2)of the amino acid nitrogen model and the alcohol model was 95.19% and 96.82,respectively.And the root mean square er- ror of cross validation of each model was 0.041 and 0.26%.The predictive root mean square error of external inspection of amino acid nitrogen and alcohol degree was 0.063 and 0.20,respectively.The result shows that the near Infrared Spectroscopy technology,which is convenient,rapid and accurate,can be applied in the fast determination of rice wine quality.
【Fund】: 国家质量监督检验总局科技项目(2005QK124)
【CateGory Index】: TS261.7
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